Efeito do processamento e avaliação da estabilidade de blends de vegetais enriquecidos com Espirulina e Psyllium.

• Ano de defesa: 2019
• Autor(a) principal: Paiva, Kamila Freitas de
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Palavras-chave em Português: Blend de vegetais; Capacidade antioxidante; Compostos bioativos
• Link de acesso: http://www.repositorio.ufc.br/handle/riufc/47460

The trend of fruit juice consumption has increased in recent decades due to its many health benefits. Fruit juices have relevant nutritional value due to the high content of vitamins and minerals. In the development of new food products that exhibit functional properties, an important role is played by fruits and vegetables, being rich sources of biologically active compounds. Thus, the present study aimed to elaborate a vegetable blend and identify its bioactive compounds before and after pasteurization and to study its stability. Four samples containing vegetables were formulated in the following proportions: 24% pineapple, 13% kale, 0.5% mint, 0.1% ginger, 4.7% lemon juice, 7.6% spinach and 37% of water. Formulation 1 was composed of the base ingredients. Formulations 2, 3 and 4 contained the base ingredients plus 1.81g psyllium, 0.8g spirulina and the combination of psyllium and spirulina respectively. The samples were analyzed before and after pasteurization. First, the cabbage butter extract (Brassica oleracea L. var. Acephala) was characterized for pH, total acidity, total soluble solids, ascorbic acid, color, polyphenoloxidase enzymatic activity and antioxidant activity. Blends samples were analyzed for color, ascorbic acid (vitamin C) concentration, total extractable polyphenols (TEP), total antioxidant activity (TAA) by ABTS•+ radical assay, chlorophyll content, minerals, fiber feed and bioaccessibility of minerals. For the formulations obtained, a stability study was performed for 30 days by evaluating the pH, color and vitamin C. The unpasteurized samples presented higher values than those obtained for the pasteurized samples in relation to the pH, vitamin C, acidity, chlorophyll, antioxidant activity, total extractable polyphenols, minerals and fibers. Regarding vitamin C content, the sample containing psyllium and unpasteurized spirulina presented the highest value (3.74 mg / 100g). For the same formulation, more significant antioxidant activity values were observed both before (3.46 µM trolox / g) and after pasteurization (3.06 µM trolox / g). All samples, regardless of thermal processing, presented a high mineral content (potassium, calcium, sodium and magnesium) and a high fiber content, especially formulations containing psyllium. Therefore, the psyllium and spirulina enriched blend stood out for presenting the best results in terms of bioactive concentration and its functionality, besides having a good antioxidant capacity due to the presence of psyllium and spirulina becoming a product with great commercial potential.